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“Before D.one opened, I lived a year in this territory to learn to understand it, to know it, to study traditions and products. Everything has been useful to me, especially the people: producers, farmers, fishermen, many have given me something. Today my cuisine speaks of the sea and the hills of Teramo;
then there is my history made of suggestions, mergers, creations because it is in that space of research
that the new perfect dish can be born: the dream of every cook.

Davide Pezzuto

WELCOME FROM THE CHEF
“Careful distractions”

Lu pane cunzatu

Traditional ‘seasoned bread’. Tomato water and pickles

Unus

The land needs to be cultivated

Beefsteak tomato and gin mousse, Sicilian avocado cream, tuber “soil”,

salad heart sprinkled with a herb dip.

Stranizza d'amuri

Rice starch roll, crab and sea urchins

Masterpiece

Soy-marinated tuna, wasabi mayonnaise, stone-grilled onion

Message from the sea

Lime marinated squid in black ink, puffed black millet chips, acidified red onion water gel

Wild mussels

With homemade vinegar emulsion

Sea gravel

Bread dumplings, langoustines, clams, herbs, seaweed, lime

Quataro Salentino

Chopped spaghetti in rockfish soup

Maccarwoni

Macaroni, white prawns, lime, tomato and rocket salad

Octopus and broad beans

Boiled octopus, dried broad beans, friggitelli pepper sauce

Sant’Omero pepper

Red cornetto pepper, minced pork and veal, liquorice

Homage to simplicity

Strawberry, lemon and candied citron sorbet

1522

Almond milk mousse, bisque, pink chocolate and sour cherries.

WELCOME FROM THE CHEF “Careful distractions”